Directions

Note: Cutting shrimp in half length-wise will stretch out the number of shrimp per dish while maintaining the shrimp-shape.

In a medium skillet, heat one tbsp of olive oil, 1/4 of chopped onion and 1 tbsp of minced garlic on high heat. In a large skillet, add remaining olive oil, onion and garlic and heat over medium heat. Boil water for spinach noodles simultaneously.

To medium skillet, carefully lay out shrimp halves over onion and garlic so each one is exposed to the heat from the skillet. Sprinly with salt and black pepper. Heat shrimp until just pink/white and remove from heat. Stir to evenly coat shrimp in oil/onion/garlic.

In the large skillet, heat onion/garlic until onion is transparent. Add eggplant and asparagus and heat for a few minutes, stirring regularly. Then add mushrooms, tomatoes, red pepper (optional), salt, black pepper and italian seasoning to taste (I added about 2 tsp of seasoning). Heat until asparagus is tender and eggplant is soft. Remove from heat. Add parmesan and shrimp and mix well. (Eggplant mix should be soft enough to take on a semi-saucy texture.) Serve shrimp/eggplant mix over pasta (divide into 5 servings).